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Saturday, February 1, 2014

Oats Bread

Last month we were very happy about the discounts and offers in the supermarket here for new year on all products….As a result I carried home two huge packs of Oats…..was just thinking of how to implement it in my breads….So thought of playing around a little with the flour and oats and the outcome was awesome…..enjoyed eating it with butter spread and drizzling honey on the slices….
So here comes from my Grand Veg Kitchen….

 Oats Bread

½ Cup Rolled Oats (I used Quaker Rolled Oats)
1 Cup whole Wheat Flour (Atta)
1 ½ Cups All purpose flour (Maida)
2 Tbsp Olive Oil (Canola or Sunflower oil can be used)
2 Tbsp Sugar
2 tsp Instant yeast
1 tsp salt
1 cup water 

1. Take water in a small vessel and dissolve sugar. Just warm the water and add instant yeast and mix well. Cover and let it rest for 10-15 minutes and it turns frothy.
2. In the meanwhile mix together Oats, whole wheat flour, all purpose flour and salt. Now add olive oil and mix well. Add the yeast mixture frothed and knead well for 10 minutes. The dough should be soft and not sticky.
3. Now shape it into a loaf shape and place it in a greased or foil wrapped loaf tin.
4. Cover it with a damp cloth and keep it in a warm place for an hour. During summers the dough raises just in an hour and it takes two hours to rise during the winters. Once the dough is raised to nearly double its size with your fingers dab the top with little water and sprinkle some oats and press a little with very soft hands.
5. Bake it in a preheated oven at 190 degree C for 25 minutes on center rack or till the bread turns golden brown. Take it out from the oven after five minutes and remove it from the tin and keep on the rack to cool.
6. Slice it with a sharp knife only once its cooled completely.

Enjoy it just like that or with the spread of your choice.
Note: If you are confident about the instant yeast you use then you can directly add it to the flour and mix well and continue kneading with warm water with sugar dissolved. As I use instant yeast only one rising is required.